WootBot

Cheese, will you look at that! An exciting selection of unique dairy products, aged just hard enough to be delicious. No whey you can pass this by. Even if you do hate our stupid puns. Listen, the cheese ages better than the jokes.Beehive Cheese Co. official site

-il CesareSole Absolute Triple
Exalted High Tastemaster Supreme
“In the entire world there are only a few sounds that bring joy to all but the most jaded. One is the murmur of a kitten purring. Another is the thwack of a well-pitched baseball hitting a perfectly swung bat. And the third is the pop of a cork being pulled from a bottle of wine.” —George Taber

wolfcheater

I really want to give these out for Christmas because the flavors are unusual. Can someone tell me how long these are good for? Or are they going to expire before I manage to give them out for Christmas??

guzmantis

I've had these at a wine tasting before and they are EXCELLENT! Especially pairing with the right wines. In addition to the Teahive and Seahive we had an oustanding mango stilton, but it must've been a different dairy because I don't see it anywhere on Beehive's website. . .

cmaldoon

Can anyone put forward a good comparison as to a cheese that the interior of any/ all of these are like? I realize that they are flavored by the rubs, I am just curious as to the base texture and flavor. Jack? Cheddar? Dry jack? Asagio? Gouda?

tytiger58

cmaldoon wrote:Can anyone put forward a good comparison as to a cheese that the interior of any/ all of these are like? I realize that they are flavored by the rubs, I am just curious as to the base texture and flavor. Jack? Cheddar? Dry jack? Asagio? Gouda?

Also, is the promontory a different style? How so?

I have only had the buzzed and IIRC it is slightly firmer than a Gouda.

bahwm

Well, we bought some directly from the Beehive Cheese Company in January, 2012 and, I must confess, still have two unopened 6 ounce 3/8 of an inch slabs that are still in good shape. We actually just opened one of the TeaHive a few weeks ago and it is still tasting really good. We did keep them in the downstairs fridge that is VERY cold.

They are a wonderful company with which to do business, but I'm not sure why they think such a thin slab of cheese is the way to go. I LOVE the one pound wedges! It is very difficult to slice the thin slabs to put onto crackers. However, the cheese is still excellent! I am looking forward to purchasing this cheese for the holidays!

May our love be like good wine, grow stronger as it grows older. ~ Old English Toast

tenuki

bahwm wrote:Well, we bought some directly from the Beehive Cheese Company in January, 2012 and, I must confess, still have two unopened 6 ounce 3/8 of an inch slabs that are still in good shape. We actually just opened one of the TeaHive a few weeks ago and it is still tasting really good. We did keep them in the downstairs fridge that is VERY cold.

They are a wonderful company with which to do business, but I'm not sure why they think such a thin slab of cheese is the way to go. I LOVE the one pound wedges! It is very difficult to slice the thin slabs to put onto crackers. However, the cheese is still excellent! I am looking forward to purchasing this cheese for the holidays!

Think you just pushed me off the fence, but now I'm going to wait for something else I want to buy to save on shipping

bahwm

tenuki wrote:Think you just pushed me off the fence, but now I'm going to wait for something else I want to buy to save on shipping

Cool! I just opened the well-aged Promontory. It had a bit of a light haze on the exterior. I scraped it off and it is still VERY tasty! Actually, delicious! It is creamy on the mouth-feel & full-bodied with just a little edge.

May our love be like good wine, grow stronger as it grows older. ~ Old English Toast

funda62

Likely in for the TeaHive and Promontory, but there aren't any tasting notes for the Promontory. Anyone?

From the website:

Promontory, as well as all Beehive cheeses, is made from the milk of Jersey cows from Ogden’s Wadeland South Dairy. Wadeland’s Jersey cows enjoy 350 acres near the salty marshes, ponds and mudflats of the mineral-loaded soil of the Great Salt Lake. The same nutrient-rich soil that feeds thousands of migrating birds, feeds the lush alfalfa that the cows love to eat.

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